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Shredded Elk Sandwiches

Submitted By: FieldStaff
2012-09-15 12:56:22

If you've got the ingredients on hand (most of them are pretty basic) then this is an easy-to-fix slow cooker recipe for your elk roast. You could try it with deer venison also. Enjoy.

Time: 6 hrs and 15 mins   •   Prep Time: 15 min   •   Cook Time: 6 hrs
Serving Size: 1/2 Cup


4 lbs elk (roast cut in half)
1.5 cups tomato ketchup
3 tablespoons brown sugar
2 teaspoons worcestershire sauce
1 tablespoon mustard powder (dry)
1 tablespoon lemon juice
1 tablespoon liquid smoke flavoring
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons celery salt
2 teaspoons ground black pepper
1/8 tsp ground nutmeg
3 drops of Tabasco or other hot pepper sauce
10 hamburger buns or Kaiser rolls


In a bowl, whisk together the ketchup, lemon juice, liquid smoke, brown sugar, mustard powder, onion powder, garlic powder, celery salt, black pepper, Worcestershire sauce, nutmeg, and Tabasco sauce.

Next, place the elk roast into a large slow cooker, and pour the sauce overtop.
Cover, and cook the roast on high until the meat shreds easily with a fork (about 5 hours). Shred with a couple of forks and serve on the hamburger buns or rolls.



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